Blueberry Lemon Scones

By á-24374

Ingredients

• 1-3/4 cups flour (I used King Arthur's White Whole Wheat Flour)
• 1 tablespoon baking powder, (Argo brand is gluten free)
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon cinnamon
• 5 tablespoons unrefined coconut oil, solid, optional pure, unsalted butter
• 1 large egg, slightly beaten
• 4 to 6 tablespoons low-fat buttermilk
• 1/2 teaspoon vanilla
• 3 tablespoons sucanat or coconut sugar (honey is an option)
• Zest of 1 lemon
• 1 cup fresh blueberries
• LEMON GLAZE
• 1 tablespoon cornstarch
• Dash of salt
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons honey
• Zest of 1 lemon

Preparation

Step 1

Preheat oven to 375 degrees.
Line a rimmed cookie sheet with parchment paper, set aside.
In a medium mixing bowl, whisk together dry ingredients. Using a fork, cut in coconut oil or butter, until it resembles coarse crumbs.
Whisk together in a medium mixing bowl, eggs, buttermilk, vanilla, sugar and lemon zest. Fold blueberries into mixture. Add mixture to dry ingredients and stir just until combined, or until dough leaves the sides of the bowl.
Turn dough out onto a working surface, lightly dusted with flour. Knead dough several times. Use hands to shape dough into 1” thickness. Use a floured biscuit cutter and cut dough into10 biscuit shapes, place on parchment lined cookie sheet or (nonstick cookie sheet) and bake until golden, about 15-17 minutes. Allow to cool 5 minutes. Drizzle with lemon glaze. Enjoy warm!
To make lemon glaze: Combine cornstarch and salt in a medium saucepan. Slowly stir in juices and honey, stir until smooth. Add lemon zest and cook over medium heat until thick and glossy. Cool and drizzle over scones.